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tart & sweet

I think it might be warm today. I don’t want to risk assuming that could ever happen after the World’s Longest Winter, but it looks pretty sunny out there, so I’m feeling good about it. In anticipation of that, I’ve started going to the gym again, and it s-u-c-k-s, let me tell you what. I heard someone say “summer bodies are built in the winter” the other day and I almost passed out from how miserable that sentence made me feel. Summer bodies are built from the blood, sweat, and tears of a million beers and pizzas in the cold winter months. Come to think of it, I’m almost certain that someone from a warmer climate said that. I don’t think they understand what it’s like to wake up in the dark, go to work in the dark and the COLD, then return home in the dark. It’s incredibly demotivating. But I want to go to the beach soon, and I am a human woman with all of the regular human woman feelings and societal pressures, and I have been known to enjoy the occasional sandwich or dessert or cocktail, so the gym it is. I’m not very good at diets, especially with work and everything, so I just have to hit the treadmill. UGH. Someone commiserate. Working out is not fun. I feel like death afterward. Until I finally get my next meal, anyhow. Then I feel like I’ve earned it…sort of.

Summer woes aside, I’m here today to bring you the opposite of diet food: a rhubarb and cherry tart. A deep-dish tart, to be exact. I made it in my 10-inch springform pan and I’ve gotta say, it was damn good. Yeah, I had some. Summer bodies be damned. I’ve teamed up with over 50 other bloggers to bring you some kick-ass summer barbecue recipe ideas, all of which you can check out below. Thanks to Feast and West and The Speckled Palate for bringing all of us together. I’m looking forward to turning on the BBQ this weekend myself, and in order to do that, I’ve got to bribe the friends of mine that actually have ample outdoor space and a legal grill. The best way to do that, I’ve found, is to bribe them with food, so I’ll be bringing over this tart or any of the delicious dishes my fellow bloggers have made in order to secure my spot next to the grill. I have a feeling this tart would do the trick. It’s sweet from the cherries and slightly tart from the rhubarb, but still plenty gooey and delicious. The crust held up surprisingly well to being forced along the side of a springform pan, and the crunchy sugar on top really brought it all together. Just don’t forget the whipped cream.

Your ingredients.

Is there anything better than a fruit-based pie or tart filling? I think not.

It’s important to chill your tart or pie crusts before baking, especially in the warmer months.

A simple spring-inspired tart made with fresh rhubarb and last summer's frozen cherries.

Ingredients

For the Crust:

1¼ cup all-purpose flour

2 tablespoons brown sugar

½ teaspoon kosher salt

½ cup unsalted butter, chilled

1 egg yolk

¼ cup cold water

For the Tart Filling:

2½ cups fresh rhubarb, sliced into 1-inch pieces

2½ cups fresh or frozen cherries

1 cup brown sugar

2 tablespoons + 1 teaspoon cornstarch

½ teaspoon kosher salt

½ teaspoon ground cinnamon

raw sugar, for sprinkling (optional)

Instructions

First, make your tart crust. Whisk together your flour, brown sugar, and salt. Cube your butter, then use your hands to work the butter into the flour until coarse, but not perfect, crumbs have formed. Use a wooden spoon to beat in the egg yolk, then gently mix in the water, until a soft dough has formed. Wrap the dough in plastic wrap and chill in the freezer for 15-20 minutes.

While the dough chills, make your filling. Combine your sliced rhubarb, cherries, brown sugar, cornstarch, salt, and cinnamon in a large bowl. Mix gently, and set aside to allow the flavor to meld and juices to form.

When your dough has firmed up, grease and/or butter a 10-inch springform pan (you can also use a deep-dish 9-inch pie dish). Roll your dough out and gently place it into your pan or dish, pressing the sides up against the walls of the dish or pan. Place back in the freezer for 15-20 minutes to firm up.

When you're ready to bake, preheat your oven to 375 degrees F. Remove your prepared crust from the freezer and place your filling inside. Bake for 1 hour and 20 minutes or so, until the crust is mostly set but still a tad bit wiggly, and the crust is a deep golden brown.

Allow the tart to cool for 30 minutes, then release it from the springform pan (if using, otherwise just keep it in the pie dish), then let it cool for at least another 90 minutes before slicing and serving. Before serving, you can sprinkle the top of the tart with a bit of raw sugar, for decoration, if you like. This goes incredibly well with some whipped cream or vanilla ice cream, or even with a cup of black coffee for breakfast.

Girl. I FEEL you on the summer bodies vs. winter bodies thing. I went bathing suit shopping yesterday, and lemme just say that THAT? Almost enough motivation to get off my duff because, like you, I have the feelings and pressure (mostly that I put on myself), too.

But the thing is… tarts like THIS? This is what makes me happy in the summer months. (Err, all the months?) Not how great I look in a bathing suit. And so I totally want to indulge. I’ve never had the combination of cherry and rhubarb because I’ve lived in the deep south my entire life and we don’t have plentiful rhubarb down here… but goodness. Your recipe makes me want to go find some because I know this is a worthwhile treat.

Thanks so much for participating in the Great Blogger BBQ with us today. This has been SO much fun! I hope you and yours have a lovely holiday weekend!

This tart looks amazing! That crunchy sugar on top is really gorgeous. Also the “summer bodies are made in the winter” line always bums me out too. I always feel like I’m too late to the game, and honestly, who can expect someone to drag themselves to the gym in the bitter cold? I’m too busy eating holiday candy and watching TV in bed during my free time, thank you very much! Pinning